Quick Pickled Veggies  Back to Recipes

Pickling fresh Farmer’s Market veggies is a simple way to upgrade and preserve seasonal ingredients for dinner parties to come! Open a bottle of Ecco Domani wine and start pickling!



Ingredients
  • 2 quarts of fresh farmer’s market vegetables (rainbow carrots, cucumbers, bell peppers, cauliflower are perfect for pickling)
  • 2 cups water
  • 2 cups distilled white vinegar (try apple cider vinegar or red wine vinegar for a different taste)
  • 2 tablespoons salt
  • 2 tablespoons white sugar
  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 8 cloves of garlic, thinly sliced
  • 2 bay leaves
  • Fresh herbs of your choosing (dill, rosemary, thyme)
  • ¼ thinly sliced white onion
  • 2 tablespoons mustard seed

Directions

Wash vegetables and cut (if needed) to fit into jars.

Put veggies in glass jars, placing fresh herbs, onion and garlic throughout, evenly.

Combine the rest of ingredients in a saucepan over medium heat and bring to a boil.

Reduce heat and let simmer for 4-6 minutes.

Add liquid to jars until almost full.

Fasten lids on jars and let cool to room temperature on counter before transferring o refrigerator.

Put jars in refrigerator for a minimum of 12 hours before serving. 

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